Packet of Five, 9 m strands

Collagen is a natural protein with remarkable properties. It is extracted from selected bovine and porcine sources for the manufacture of Collagen sausage casings.
Collagen casings are supplied dry in concertina rods which are known as a strand. Each concertinaed strand rolls out to over 9 meters of sausage casing.

The advantages of collagen casings

Collagen casings have many advantages for the home or professional user. Most importantly the casings are simple and quick to use. They are easier to store and can be used in small sections at a time and stored (a great advantage for the home user). Sausages made with collagen casings also have a better appearance and longer shelf life.

Suggestions if you are stuffing sausages

Place the filling into a Sausage Maker in such a way so to ensure that little or no air exists in the mix.

Fill into 23 mm casings for thin sausage. To make thicker sausages user 28 mm Collagen casings.

If possible place filled casings on a hook in a fridge to allow excess moisture to run off. Remember that temperature is key. The colder the process from start to finish, the longer the shelf life of the sausages.

Food safety and storage

The collagen casings we supply are manufactured under the international quality standards ISO 9002 and EFSIS.
Casings must be stored in a sealed airtight bag or container and kept in a cool, dry place. We supply the casings in a reseal bag.